Description
Guest on show: Ruma Neogy Bengali New Year: 4/15/2023 Dishes: Peraki/ Gujjia Labang Latika Aloo Phulkopir Shingara Aloo Phulkopir Shingara ( Samosa) Dough 5 cups of flour, 1 cup of oil half tsp of baking soda Approx 1 1/4 cup water In Food processor add flour,salt baking soda and oil . Pulse blender until oil is incorporated into flour mix .add water little by little to make the dough…pliable dough has to be smooth,firm or tight not soft ...not like luchi/poori/roti dough. Once dough is made leave aside to rest for 30 min covered Filling 1 whole cauliflower chopped (5cup) 2 med Yukon gold potatoe chopped (3 cups) 1 cup frozen peas 2 Tblsp oil 4 whole dry red chilli pepper 1 tsp Panch Phoron (Bengali 5 spice) 1 Tblsp crushed ginger 1/2 cup raw peanuts 2 tsp cumin powder 2 tsp coriander powder 1 tsp turmeric powder 1 tsp sugar 2 Tblsp golden raisins 2 tsp salt to taste In hot oil add panch phoron and crushed red chili….add raw peanuts, until roasted add potato and cauliflower…add turmeric powder, ginger paste and red chili powder…saute till potato and cauliflower get soft in the middle cook on medium low Leave aside to cool Assembly Pinch little piece of golf ball size dough Roll out into oblong shape . 1/4” thick . Roll 7 - 8 “ cut oblong disc in middle making 2 pieces Pick up 1 piece Bring together the straight edge with one of its end overlapping a bit the other end. Make a pleat to help .Press and seal the edges. Press the edges well, so that they get sealed. It will look like a cone. Now with a small spoon, fill the cone with the prepared curry Remember not to underfill or overfill with the veggie stuffing. Press both the edges - pleat .Making sure Shingara can “sit”Be sure there are no cracks. The edges should be joined very well. Edges to be brushed with water to help seal well . Keep aside covered until ready to fry . Once all complete . Heat oil for deep frying in fry pan on medium. Add a small piece of the dough and it should come up gradually and steadily. Oil is ready. When the oil is moderately hot, gently place the prepared Singara in the hot oil. Add 2, to 4 singara depending on the size of the pan. Once the singara are added, then lower the heat Begin to fry them on low to medium-low heat When one side is light golden, turn over Continue to fry and when the second side is light golden, turn over again Remove with a slotted spoon, draining the extra oil Place them on kitchen paper towels to absorb extra oil. While frying other pieces, slightly increase the heat. Add them and again reduce the heat Serve Aloo Phulkopir Shingara hot or warm with some fried salted green chillies, green chutney, tamarind chutney or mint coriander chutney. We served with ketchup in the studio Peraki/ Gujjia Dough 2 1/2 cups all purpose flour 1/4 tsp baking soda 1/4 tsp salt 1/2 cup oil 3/4 cup water to make a firm/stiff pliable dough Filling 2 cups unsweetened powdered coconut/dedicated coconut 1 cup sweetened Condensed milk In a pan add condensed milk and coconut on medium low cook to form a ball . Mix is ready . Keep aside to cool . Assembly Break little piece of dough ping pong size bal Roll flat small disc like puri Now stuff TBSP of coconut mixture in the rolled Poori and close the edges, folding the edges by pressing Or use a half moon shape ravioli mould or Gujia mould Keep aside until all ready Deep fry them in oil in medium low flame.until slightly brown Remove from oil and drain Cool and serve Labang Latika Dough as from above recipe Filling 2 cups 1/2 and 1/2 in a microwave dish cover with cling wrap Place in microwave for 10 minutes on high. Check and cover place back further 8 minutes minutes . Remove cling wrap carefully. Half and hakf reduces into half of its original quantity This is needed for the filling to That add 1/2 cup dry mawa (milk powder) 6 TBSP to 1/4 cup sugar 1/2 cup unsweetened powdered coconut Syrup 2 cups water 2 cups sugar 5 whole cardamoms in syrup In a pot stir sugar and water until completely dissolved, add cardamom to the dissolved mix. Boil all together until syrup thickens to soft ball stage. Remove from stove Work with the dough and cooled filling Roll each portion of the dough into a disc, about 1/4. “thick Place filling at the centre of the disc With your fingertips, apply water to the edges of the rolled pastry. This will act as a glue Fold the opposite ends over one another, overlapping them. Press gently to seal Turn the pastry over and apply water to the protruding wings. Fold them over each other, sealing them as you go Use a clove to seal the topmost Labang Latika is not fried in hot oil like other deep-fried snacks or crisps. Since this pastry has a lot of layers of flour, we must fry it at low temperatures to ensure that all the layers cook through. If you try to fry it at a high temperature, the outside may look brown and done, but the inner layers will still be gummy.
